Chipotle Pork Posole (MS-Everyday Food)

I went out last night for dinner & drinks with a friend after our final exam. My husband (whom I will now refer to as the cilantro king of atlanta) elected to make this soup for himself & boy am I glad he did! I was lucky enough to have some of the leftovers for lunch today. Unfortunately, we have no picture evidence of this fine soup (that's how fast it was devoured). Un-be-liev-able I tell you. Can't wait until he makes this again :-)

Ingredients:

1 tbsp olive oil

1 pork tenderloin (about 1 lb) halved crosswise

coarse salt & ground pepper

1 medium onion, chopped

2 garlic cloves, minced

1 tbsp minced chipotle chiles in adobo

2 cans (14.5oz each) reduced-sodium chicken broth

2 cans (15.5oz each) hominy, rinsed & drained

1 can (14.5 oz) diced tomatoes in juice

1/2 cup fresh cilantro

lime wedges for serving (optional)

In a large saucepan, heat oil over medium. Season pork with salt and pepper. Cook until browned on all sides, 6-7 minutes. Transfer pork to a plate, and set aside (reserve pan). Place onion and garlic in pan; season with salt and pepper. Cook over medium, stirring occasionally, until onion begins to soften, 4-5 minutes.

Add chiles, and cook until fragrant, about 1 minute. Add broth, hominy, tomatoes, pork, and 2 cups water. Bring to a boil; reduce to a simmer. Cook until an instant-read thermometer inserted in center of pork registers 145 degrees, 3-4 minutes.

Transfer pork to a work surface, and shred with 2 forks; return to pan. Top soup with cilantro, and if desired, serve with lime wedges.

Chef Jack's Corn Chowder (Paula Deen)

This is one of my favorite summer dishes and it's never too early to start thinking about summer! I love to make this when I have fresh corn. The recipe calls for 2 sticks of butter but I found that is too rich for us combined with the half & half.

Ingredients:
1 cup (2 sticks) butter
1 small onion, diced
1 small carrot, finely diced
1 small celery stalk, diced
1 clove garlic, minced
1/2 cup all-purpose flour
3 cups white corn kernels (fresh or frozen)
3 cups chicken stock
2 cups half & half
Pinch of freshly grated nutmeg
Salt & pepper

Melt 1 stick of butter in a large skillet over medium heat. Add the onion , carrot, celery, and garlic and saute for 2 minutes. Add the flour and stir to make a roux. Cook until the roux is lightly browned; set aside to cool to room temperature. Meanwhile, combine the corn and chicken stock in a saucepan, and bring to a boil. Simmer for 10 minutes. Pour the boiling stock with the corn (a little at a time) into the skillet with the roux, whisking briskly so it doesn't lump. Return the skillet to the heat and bring to a boil. The mixture should become very thick. In a small saucepan, gently heat the half & half; stir it into the thick corn mixture. Add the nutmeg and salt and pepper to taste. Just before serving, cut the remaining stick of butter into large chunks. Add it to enrich the soup, stirring until the butter melts.